is a ginormous country. It is a democratic country which is multitudinous in a
large scale of earth from East to West and North to South. There are total 32
provinces (including Union Territories) in India and each province has
different kind of people, having different cast, religion, tribes and sub-tribes.
Each community has different clothing, meals, and life style. In this
connection you will learn about special cousins from some province. We will
share the knowledge with you. Let us have a look on below.
(a) New Delhi (Centre)
(b) Jaipur (Rajasthan)
(d) Garhwal (Uttarakhand)
Lets’ start from Delhi. We have
different work stations for cookery classes in each city. Availability of classes
will subject to work shop and date availability
Cookery Classes in Delhi (Centre)
Here in Delhi at our Cooking Classes, we believe that
cooking is not chemistry it's an art. We offer a wide variety of Cookery
Courses in Delhi which are easy to learn. Come and learn - Discover the chef in
We offer a wide variety of Cookery Courses for a wide range of
audience. All courses are prepared keeping in mind that recipes ate made easy
to learn and easy to cook. Each recipe is created after careful study and
research, taking care of the nutritional value of each ingredient. Note: Each
course is a 1 day class, unless stated otherwise. We also offer Individual
classes on request, with recipes and timings customized as per the individual
requests. Individual classes are extremely popular with international students.
Mughlai Cuisines-Learn the traditional mughlai recipes including:
Dal Makhani, Makhmali Kofta, Jhatpat Shahi Paneer, Veg Plateau Biryani and
Lachcha Pudina Parantha.
some of the North Indian favorites, including: Chana Masala, Kundani Aloo, Veg
Jalfrezi, Methi Malai Matar, Amritsari stuffed kulcha.
Tawa Handi-Both Tawa and Handi are integral cookware in an Indian kitchens.
Learn recipes including: Kohinoor Bhaji, Bano Kabab with Macaroni, Corn in
Handi, Rajdhani curry and Kareena Fritter curry
fresh taste of South India, learn: Mysore Masala Dosa, Sambhar, Rice Idli,
Tomato Kaju Idli, Veg Uttapam, Medu Vada, Coconut Chutney, Red hot chutney and
Class Schedule- As per current
schedule or group’s suitability.
Cookery Classes in Jaipur (Rajasthan)
Rajasthani Food-The finest cuisine in India was derived from the Mughals and,
along with European cooking, influenced the royal kitchens of India. But in
Rajasthan the common man’s kitchen remained untouched. Cooking here has its own
unique flavor and the simplest ingredients go into preparing most dishes.
Scarcity of water and fresh green vegetables has had their impact on the
cooking in the desert areas of Jaisalmer, Bikaner and Barmer. Instead of water
the women prefer to use milk, buttermilk and clarified butter. Dried lentils
and beans from indigenous plants are used liberally. Gram flour is a major
ingredient and is used to make delicacies like ‘khata’, ‘ghatta ki sabzi’ and
‘pakodi’. Bajra and corn, the staple grains, are used to make rotis, ‘rabdi’
and ‘kheechdi’; and various chutneys are made from locally available spices
like turmeric, coriander.
Local Rajasthani Food-‘Dal-baati’(dumplings with a filling, roasted among hot coals) and
‘choorma’(dry, flaky, sweet crumb pudding) are the universal favourites. The
non-vegetarian dishes include ‘soola’ or barbecued meats, marinated with a
local vegetable. But it is the sweets that the Rajasthanis freak out on. Each
part of the State has its own speciality – so Jodhpur and Jaisalmer are famous
for their ‘laddoos’, Pushkar for its ‘malpuas’, Bikaner for its ‘rasgullas’,
Udaipur for its ‘dil jani’, Jaipur for its ‘mishri mawa’ and ‘ghevar’, Ajmer
for its ‘sohan halwa’; and mouth watering ‘jalebis’ can be found in all cities.
Classes in Cochin (Kerala)
Our Cochin workshop
has been involved in 'At Home' hospitality for more than twelve years.
Our professional cookery
instructor for more than twenty years experience offers food and hospitality to
foreign guests. Head of workshop belong to traditional Syrian Christian
community in Kerala. In keeping with the tradition of their families they enjoy
having guests and serving good food.
We conduct cookery classes. Our
instructor (Nimmy Paul) teaches guests the nuances of traditional Kerala
recipes. She is also a food consultant to writers, chefs and magazines.
Articles by her and about her have appeared in magazines and newspapers.
Nimmy offers their guests:
1. Meal At Home: Savor traditional delicacies
2. Day At Home: Cookery demonstrations, opportunity to interact with the family
3. Stay At Home: Spend a few days with Nimmy. Emphasis is given to learning and
sampling traditional Kerala cookery.
4. Food and Demonstration At Home:
(Most guests make advance
bookings prior to their visit. It will help Nimmy a lot if you do so too. If
you have any special interests, in any traditional Kerala recipes please inform
Some of the Recipes-
ACHA’s Inji Kari-Inji
Kari is easily described as a sweet and sour ginger sauce. This particular
recipe was my father’s favorite, and my mother made sure it was on the table
for lunch every day for more than ten years. I like to remember this recipe by
his name; we used to call him ‘Acha’.
is usually a fiery looking fish preparation with a rich red gravy. For many
people this can be a hot dish because of the chilies. We use Kokum for the
inimitable flavor that is the trademark of this dish. Every Kerala housewife
makes this regularly. I have made it rather mild for a change. This goes well
with rice. We also have it with cassava.
Laced Rice Pancakes)-A classic Kerala bread, this is supposed to have been
introduced by the Portuguese centuries ago, from Ceylon. It was for many years
a typical Syrian Christian food. It s still served in Christian families for
breakfast. It has also developed appeal among other peoples of Kerala too, and
is regularly served as a starter for lunch and dinner.
Hoppers)-Another bread alleged to have been introduced by the Portuguese. This
has almost the same appeal as the Palappam. Easier and quicker to make, this
goes well as a starter, as a breakfast, snack, and as a meal with suitable
Meen Molee (FISH
IN COCONUT MILK)-Some call this Fish Molee. We usually make this with seer
fish. But other fish lend themselves well too. The tomato gives a mild
tartness, and the green chilly, ginger and garlic combination will assuredly be
a surprisingly pleasant experience. We use this combination a lot.
Class Schedule- As per current schedule or group’s suitability
Cookery Classes in Garhwal (Uttarakhand/ Uttaranchal)
Taste the magic of Uttaranchal/ Uttarakhand recipes. The traditional cuisine
of Uttaranchal/ Uttarakhan is highly nutritious, simple to prepare and at the same time
appealing to the palate. Several of recipes are special to specific occasions
or festivals. To mark the welcome of a guest or relative, PURI and SHINGALS
(SHYALI) are generally served with Aalo ke Gutke. The presence of JAHKYA adds
up to the taste.
Some the recipes are as below:-
Alu Daal Pakora (Potato and Pules
Dumplings)- Aloo Daal Pakora is served as a snack and is one of the
favorite snacks of the locality of the Kumaon. It is served with chutney or
tomato ketchup. It is an innovative food of Kumaon.
Aloo ke Gutke-(Pieces of Boiled Potato
with spices)- Garhwali and Kumaoni
snack prepared from Boiled Pahari Potatoes.
Baadi-Baadi is made from Kwada ka
Aata (also known as Choon or Mandua flour and is black in color) Baadi is best
eaten with Gahat ki dal or Phaanu.Hot Baadi and hot Phanu is very popular food
in Uttaranchal / Uttarakhand.
Bhang ki Chutney- A taste Sour
Chutney prepared with roasted Bhang seeds (Hemp Seeds) and cumin seeds ( Sauf),
mixed with Lemon juice. It is so testy.
Chainsoo- Chainsoo is prepared by using black gram daal (Horse been).
Normally due to the high protein content in this daal it is difficult to
digest. However it is said that the bad effect gets nullified by roasting.
Similar preparation with slight variation is made out of black bhat (a varity
of soyabeen), but in that case it is called bhatwani.
Phaanu- Phanu is also made of dals
(lentils) like chainsoo, but in this case the dals are soaked in water for
about 4 to 6 hours before its use. A different variety of dals like- Gahat,
Arhar or green Mung can be used to prepare Phanu.
Kaapa- This is a green curry that is
served in lunch or dinner and is eaten with Bread, Pita, Roti & Boiled
Rice. This is a dish, which is very sumptuous as well as nutritious since it is
a special preparation of Spinach.
Kafuli- Kafuli is a thick gravy preparation made from green leafy
vegetables. Kafuli made of Spinach leaves is the most common preparation.
Gahat (Kulath) ki Dal- Dal prepared from Gahat, tempered with Gandharein
(Angelica Glabris), Asafoetida (Hing) and Cumin (Sauf) seeds.
Jholi- Jhol means very thin gravy.
Jhol can be made out of tomatoes, potatoes and other tubers. On the other hand
Jholi is gravy made out of curd. It is comparatively a much thicker jhol and
similar to phanu in preparation.
Thechwani- Thechwani can be prepared
using radish root (pahari mula having round root) or potatoes. The preparation
is called by this name as the radish root or potato is never cut, but crushed
(thinchao) into pieces.
marriages and other family or religious functions certain traditional Garhwali
dishes are prepared, the most important among them are Roat and Arsa, besides
`urd ki pakori, pooris , kaddu ki bhujji and alu-tamatar ka jhol are the most
common dishes made during these occasions and the festive seasons.
Urad Dal ke Padoke
(Wada)- Spicy Pakoras Prepared with different dal (Pulses)
Jhangore ki Kheer- Sweet dish
prepared with Jhangora.
Class Schedule- As per current schedule or group’s suitability